Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts

4.9(28)

by Valerie Bertinelli·published 2016-11-21

Side Dish

Servings

(4–6)

Total time

—

Calories / serving

124 kcal

Ingredients (7)

serves

2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)cauliflower
Extra-virgin olive oil, for drizzlingolive-oil
Kosher salt and freshly ground black peppersalt-and-pepper
2 tablespoons pine nutspine-nut
1/4 cup golden raisins
1 tablespoon butterbutter
1/4 cup fresh parsley leavesparsley

Instructions (4 steps)

01Preheat the oven to 425 degrees F.
02Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
03Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
04Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

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Not rich — missing servings, total time, or calories.